While the young greens of summer need little adornment in the wintertime, the iceberg lettuce which is sometimes all that is available is improved by having a rather tangy dressing. This one is the recipe of my husband, John Davies Stamm, and it is particularly welcome when salad greens need a little extra inspiration. A half head of iceberg lettuce served with this, cottage cheese, and melba toast makes a splendid lunch that is light on calories.

Ingredients:

2 or 3 anchovies

4 or 5 tablespoons of soft Roquefort cheese

1/4 cup olive oil

the juice of half a lemon

1 clove garlic salt

Instructions:

Mash the ingredients together, or whirl in the blender. Pour over the lettuce, adding a few grinds of black pepper and a few chopped pecans.

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